Dry rubbed a 71/2 pound picnic pork overnight
On to the smoker at 7:00am at 245 degrees
Along with a water pan

After 3 hours spritzed with Apple cider every hour
Hit IT of 200 around 4:00 pm and I wrapped in foil and rested in cooler until 5:30
The bone pulled right out and meat pulled apart with little effort

This made a nice pulled pork dinner with baked beans and cornbread
I'm so happy I bought this smoker and started reading all the great info
On this site.
Thanks to everyone here.Edited by gtwind - 12/18/13 at 11:17am